Lemon Meringue Pie

lemon meringue pieMy Dad’s favorite kind of pie is lemon meringue (although we all like just about every kind of pie,) so when they came over for dinner, I made lemon meringue pie.  I thought it would be great for this month’s pie installment.

The easiest way to make lemon pudding is of course the Jello mix you can buy at the grocery store, but homemade lemon pudding is super easy and worlds better.  If you can invest in farm eggs for your lemon pudding, do so.  It adds a beautiful yellow color that wimpy store eggs just cannot.  If all you can buy are store eggs, you’ll still enjoy the wonderful flavor of the homemade pudding.  This recipe come from Mark Bittman’s cookbook How to Cook Everything and is just one example of the always-successful recipes he prints.

Lemon Pudding:

1 cup sugar

1/3 cup cornstarch

Pinch salt

2 cups boiling water

4 eggs, separated (save whites for meringue)

2 tablespoons unsalted butter

2 teaspoons lemon zest

6 tablespoons lemon juice (freshly squeezed)

Combine sugar, cornstarch, salt and boiling water in small saucepan and cook over medium heat, stirring, until smooth and thick, about 10 minutes.  While it is cooking, beat the egg yolks until smooth.  When the cornstarch mixture is thick, remove from heat and stir about 1/4 cup of the hot mixture into the egg yolks, beating well to warm the yolks, then add the yolk mixture into the cornstarch mixture and stir vigorously.  Return to low heat, add butter and lemon zest and juice and cook and stir about 5 minutes until smooth and hot.


4 egg whites

1/4 cup powdered sugar

pinch cream of tartar

In clean glass or metal bowl, beat egg whites and cream of tartar using an electric mixer until soft peaks start to form.  Continue beating while adding slowly the powdered sugar until the mixture is shiny and holds stiff peaks.  Take care not to overbeat.

To make lemon meringue pie, first pre-bake a 9-inch pie shell.  While pie crust is still hot, fill with lemon pudding and spread meringue over the pudding, spreading clear to the edges of the pie.  Bake at 350 degrees for about 15 minutes until lightly browned on top.

Lemon pie is also wonderful with whipped cream in place of meringue.  This is even simpler, but it will leave you with finding something to do with your egg whites . . .

Please share your pie recipes or links below!


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